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Wing Snob

80 - 1020 Sherwood Drive Sherwood Park AB T8A 2G4 · Food - General

Official record from Alberta →

Inspection summary

Wing Snob has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on November 6, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on October 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 10, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the QUAT sanitizer pails measured 50ppm when tested. Informed operator who refilled pail with fresh sanitizer and retested. Remeasured concentration was then acceptable (200ppm).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)These details were further discussed with Ash, manager and direction was provided by AHS for the business to reevaluate the sauce storage practices. The AHS "Time as a Public Health Control" application was also provided to the operator for consideration.**October 10th - Same observation was noted with the sauces and the hot holding water bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)**October 10th - Same observation was noted with the sauces and the hot holding water bath.
  3. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)These details were further discussed with Ash, manager and direction was provided by AHS for the business to reevaluate the sauce storage practices. The AHS "Time as a Public Health Control" application was also provided to the operator for consideration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In terms of hot wing sauce storage, the common practice of storage required further evaluation. A variety of sauces (Sweet Baby Ray brand) are received by the store in bulk containers and stored at room temperature on a storage rack in the kitchen. The containers indicate "refrigerate after opening." The bulk sauces are then transferred to individual plastic squeeze bottles that are used in the prep line, to distribute the sauces onto chicken wings after deep frying.Approximately half of the sauce (7 flavors) in the squeeze bottles are stored at room temperature and the other half (6 flavors) are stored in stainless steel inserts located in a hot water bath/steam table.Temperatures of the heated products were taken and found to be above 60C in the location of the immersed volume of sauce. The exposed volume of sauce in the containers (not immersed in hot water) were found to be stored at a range of 25C to 35 C. This was demonstrating a food storage practice that was not compliant with the requitement of storage of potentially hazardous foods outside the danger zone (4C-60C)
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grease capture system below the deep fryer was leaking onto the floor and repairs were underway at the time of inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove cardboard below storage pails located below the sink area.Remove plastic adhesive on new stainless steel wall panel located in the deep frying area.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Provide covers for garbage cans located in kitchen.

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